This is a question that has often been posed to the Creamery. On December 6, 2006, Tillamook Cheese brought together various artisan cheese makers and wine producers from the Northwest. Sixteen culinary experts agreed- Cougar Gold® pairs best with Viognier, Savignon Blanc, Pinot Noir and Merlot. Ultimately, it comes down to personal preference. We also contacted some wineries and asked them for their opinions. Below reflects their opinions regarding Cougar Gold®. One winery suggests a wine with some acidity and not too much sweetness. The acidity acts to cut the butter fat in the cheese so taste buds are not covered up. Another winery suggests Chenin Blanc for a white wine and a bold Merlot, Cabernet or Syrah for red wines. For our flavored Viking cheeses, research has revealed that dry red wines, light to medium in body and fruity work well. Once again, these are only opinions. Perhaps a gathering with friends, Cougar Cheeses and your favorite wines is the best bet to determine what you like.

The WSU Creamery reminds you to drink responsibly. Purchasing cheese from the WSU Creamery helps support student employees of Washington State University by providing competitive wages and valuable work experiences. A portion of the revenue from the sale of WSU Creamery products is used for educational support of Food Science students.Do you wonder why serving cheese with wine is so popular? Cheese is salty and salt enhances the tasting experience for many wines. A medium wine served with cheese may look like a better one and a good wine may appear fabulous; but there is more to it. Toronto, Canada has an entire convention devoted to Wine and Cheese, now going on for more than 20 years. But perhaps one shouldn't get too excited, since the pairing goes back at least 4,000 years. Both products are made from living substances and improve with age, both are a product of fermentation, the process by which yeast cells introduce chemical changes and both reflect their terroir.

'Terroir' refers to the combination of soil, climate and region from which the product comes. Traditionalists suggest that the wine and cheese be paired according to region or strength, thus preventing one from overpowering the other. Part of the reason is the tannin levels. Red wines, fermented with the skins, have a higher concentration than white and this affects the pairing characteristics. The protein and fat in cheese helps coat the palate, reducing the harshness of excess tannin. This view goes so far in France as to be incorporated into the AOC laws. Appellation d'Origine Contrôlée is a set of regulations dictating grape growing and winemaking conditions, labeling, output, etc. Sometimes this match works well — the historic Grand Cru Montrachet is a perfect partner for the Montrachet Goat Cheese, having been made side by side for centuries. Wines with higher tannin content do pair well with harder cheeses, whereas creamy cheeses require a wine with higher acidity, while whiter, fresher cheeses complement a crisper, fruitier wine.

Heavy or rich cheeses make a fine partner to light reds or even Chardonnay. For example, Caraway and Gewürztraminer, Feta and Beaujolais, Havarti and Bordeaux. Those who enjoy a sweet or dessert wine should seek out a strong, veined cheese and a full-bodied white or younger red with lower tannins goes well with a soft, bloomy white or red dotted rind.best wine store paris As examples, a Sauvignon Blanc or Viognier or Riesling, even a Pinot Blanc, does wonderfully with most Goat's cheeses such as Fontina or Feta, Averti or Emmental. buy chocolate shop wineA dry Gewürztraminer pairs delectably with Brie or Camembert, Livarot or Oka. best wines in texasAnd a Gamay Noir or Cabernet Franc, even Barbaresco, does just fine with no rind, a Gouda, Gruyère or Munster.buying wine online in georgia

When you've selected a complex Pinot Noir or Syrah, or one of the new Super Tuscans try a Chaput, Langres or Gubbeen. And for that Bordeaux or Grenache don't miss out on the oiled Parmigiano, Cantal or Tilsit. Last, for the sweet Vouvray or Sauternes, or your favorite Auxe Icewine look for a blue-veined, a Cambonzola, Moutonnière or Mascarpone.best wine list in paris Traditionalists will always favor the tried and true rules of red with this and white with that or full-bodied with full-flavored and light with light. box of wine presentThe radicals advocate experimentation and will favor the new and zesty. And the anarchist will say: 'Down with rules!'. But whatever one's leanings, all can agree that wine and cheese are the perfect running mates. Nothing is more a matter of individual taste than, well, individual tastes.

Pairing wine and cheese is one of the best examples. There certainly are guidelines that reflect a large consensus about which wine goes well with which cheese. Even individuals can have similar tastes. But there's plenty of room in pairing for the most rabid iconoclast, too. Start your afternoon with a fine Bel Paese from the Lombardy region in Italy. This creamy, semi-soft cheese is a perfect partner to a fine Chardonnay. The milky aroma will blend nicely with the delicate buttery flavor of that fine white. Prefer something from farther north? Why not slice off a big wedge of Wensleydale and set it side by side along your tongue with a great Gewürztraminer. This pale yellow delicacy from Wales can be traced back to Cistercian monks in the 11th century. It's an excellent complement to that delicious dry white from Alsace. Go wild and try a Zamorano, made from unpasteurized Churra sheep's milk from Spain. The nutty flavor combines well with the fermented juice from those Tempranillo grapes.

You'll be stomping your heels and clapping your hands in no time. Had enough of that hot sun? Head to Sweden and try a Graddost. Soft and mild with a hint of tangy bite, just like the inhabitants of that Scandinavian land, it will go nicely with a delicate Chenin Blanc. The wine hails from France's Loire Valley and the pairing makes for a most diplomatic meeting of two great nations. Head a little south and have a Havarti. This traditional Danish cheese is semi-soft, but the taste is as robust as the people. It makes a fine companion to a Bordeaux and the joining of those traditions of France and Denmark was never more apropos. Head south again and go for a Gouda. The Dutch have long been among the world's best, and often least recognized, major cheese makers. Pairing a sample with a dry German Riesling will convince even the most hide bound skeptic that these two make the best of friends. Celebrate your international neutrality by trying an Emmentaler. Mature (aged at least four months), but not wizened, this mild ivory cheese is great for a crackers and cheese dish, not just cooking.